Dump all the above into a breadmaker. Run on dough cycle. You may have to leave it in the machine longer to let it rise, especially if you use some or all whole wheat flour. Then dump it onto a floured surface, and divide into sixteen pieces. Smooth each one into a ball shape, and place onto greased cookie sheet. Now for the fun - SMASH each one! I use a wooden canistar lid. Then cover with an old tea towel and stick in the oven with the oven light on. When they are nice and fat, remove towel, turn oven on 350, and bake 15-20 minutes.

Turn onto board and knead about 60 times, gradually adding some flour if needed to prevent sticking (up to 1/3rd cup). Cover and allow to rest for 10 minutes. Divide into 15 balls and roll out, pull and flatten each into a 3 or 4 inch circle. Fry in lard or vegetable oil (1/4 inch) at medium heat in heavy skillet until lightly browned on one side. The top will form big bubbles. Turn and fry until lightly browned on second side. Remove to paper towel to drain. Eat hot or cold.

« Last Edit: February 11, 2007, 12:13:42 PM by jeaniuskc »

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I've never knitted anything I could recognize when it was finished. Actually, I've never finished anything, much to my family's relief.

2) Peel the bananas and cut them in half lengthwise. Grease a baking pan and place the bananas cut side down in the pan. Roast them in the oven for 10 minutes.

3)Assemble the crumble topping:

Melt 3 tbsp butter and add it to a medium(ish) mixing bowl. Add 1/4 cup of the sugar, the cinnamon, and the 1/3 cup of flour. Combine well and let the mixture rest for a few minutes, or until the butter cools. Then, working with your fingers, crumble into pea-sized pieces. Set aside for now when finished.

4) Remove the bananas from the oven and allow them to cool. Lower oven temp to 350 degrees.

5) In a small(ish) bowl mix the sour cream with the baking soda and salt. In another small bowl lightly beat the eggs with the vanilla. Place 1 stick of butter and the remaining 3/4 cup of sugar into a large bowl and, using a mixer, cream the butter and sugar together for 2 minutes.

Add 4 of the roasted bananas (if you had a brain fart like I did this means 8 bananas halves ), along with any of the liquid (if there's any) in the banana roasting pan. Cream the bananas, butter, and sugar until you have a smooth puree.

Next, add the sour cream mixture and egg mixture to the large bowl with the banana mixture; using the mixer, work all the ingredients together until the additions are throughly incorporated. Add the 1 1/2 cups of flour and mix until smooth. Cut the last banana into a small dice and fold it into the banana mixture.

**Note: If you actually don't like banana pieces in your bread and just prefer a smooth bread, then just cream in all of the bananas and ignore the last sentence in step 5.

6) Grease a 9 x 3 in loaf pan. pour the banana mixture into the pan and sprinkle evenly with the crumble topping. Place the pan into the oven on the center rack and bake for 45 minutes. To check if the bread is done, use the trusty toothpick test. If the toothpick comes out sticky put the loaf back for another 5 min or so.

If the toothpick is clean, the loaf is done. remove it from the oven and let cool for about 10 min. Then with a butter knife, gently separate the bread from the sides of the pan. Gently remove the bread from the pan and place it (crumble side up) on a baking rack to cool.

CiabattaItaliano ⅛ tsp active dry yeasto 2 tbsp warm water (110 degrees F/45 degrees C)o ⅓ cup warm watero 1 cup bread flouro ½ tsp active dry yeasto 2 tbsp warm milk (110 degrees F/45 degrees C)o ⅔ cup warm watero 1 tbsp olive oilo 2 cups bread flouro 1 ½ tsp saltTo Make Sponge: In a small bowl stir together ⅛ tsp of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, ⅓ cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day. To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1 ½ hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 ½ to 2 hours. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C). Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

Ekmek Turkish BreadTurkisho 1 ½ cups bread flour, dividedo ¾ cup water, dividedo 5 tsp active dry yeasto 1 tsp white sugaro 2 cups warm water (110 degrees F/45 degrees C)o 6 cups bread flouro 2 tsp saltTo make the starter: Place ½ cup flour and ¼ cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add ½ cup flour and ¼ cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add ½ cup flour and ¼ cup water to the bowl. Cover and let sit at room temperature overnight. To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size. Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C). Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.

Naan Indiao 1 ½ tsp active dry yeasto 2 cups bread flouro 1 tsp salto 9 tbsp watero 2 tbsp gheePlace yeast, flour, salt, water, and clarified butter in bread machine pan in the order recommended by the manufacturer. Select dough setting. At the end of the first kneading, remove the dough from the machine. Allow to rest for ten minutes. Place a 13 x 9 inch baking pan on the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C). On a lightly floured work surface, cut dough into four equal parts. With a lightly floured rolling pin, roll each piece to a ¼ inch thick free-form circle. Cover with a clean kitchen cloth, and let rest 20 minutes. Lightly sprinkle tops with flour, and roll out as thin as possible. Place one naan face down on preheated baking pan. Bake 60 seconds. Remove from oven. It will still be white, although it may have a couple brown spots like a flour tortilla. Place on a large plate, and cover with a clean kitchen cloth to keep warm. Continue baking remaining naan. Serve warm with clarified butter for dipping.

InjeraEthiopiao 3 cups flouro ½ cup whole wheat flouro ½ cup cornmeal or masa harinao 1 teaspoon yeast o 3 ½ cups warm waterLet set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3-6 hours. When ready, stir batter if liquid has settled on bottom. Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water. Batter will be quite thin. Cook in non-stick frypan WITHOUT OIL over medium or medium-high heat. Use 1/2 cup batter per injera for a 12-inchpan or 1/3 cup batter for a 10-inch pan. Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible. Batter should be no thicker than 1/8-inch. Do not turn over. Injera does not easily stick or burn. It is cooked through when bubbles appear all over the top. Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm. Finished injera will be thicker than a crepe, but thinner than a pancake. To serve, overlap a few injera on a platter and place stews on top or lay one injera on each dinner plate, and ladle stew servings on top. Give each person three or more injera, rolled up or folded in quarters, to use for scooping up the stews. For a more authentic injera, add 1/2 cup teff flour (teff is a kind of millet) and reduce the whole wheat flour to 1/4 cup. Injera, a spongy crepe-like bread (slightly sour), is almost always eaten with Ethiopian stews. If you've been to an Ethiopian restaurant, they probably used the injera as both plate and utensils. The injera are layered on a round table and the stews are piled on top -- then more injera are used to scoop up and eat the stew. And of course once the stew is gone the injera underneath it are suffused with all the yummy juices. It takes a while to cook up each injera but it's really easy.

LefseScandinaviano 3 cups boiling watero ½ cup butter flavored shorteningo 1 cup evaporated milko 1 tsp salto 2 tsp white sugaro 3 cups dry potato flakeso 3 cups all-purpose flouro ¾ cup all-purpose flourIn a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes. Place in the refrigerator until thoroughly chilled. After dough is thoroughly chilled, add the flour, using a pastry blender to cut in. Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator. Heat an electric griddle to 375 degree F (190 degrees C). Divide logs into 8 pieces. Roll to about the size of a 10 inch tortilla. Work additional flour into rounds as needed. Use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough. Bake on the griddle until each round feels dry but not crisp. Turn frequently. Cool on cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.

Noni AfghaniAfghano 1 ½ cups warm watero 1 (.25 oz) envelope active dry yeasto 1 tbsp white sugaro 4 cups all-purpose flouro 1 ¼ tsp salt, or to tasteo ¼ cup corn oilo 1 eggo 1 tbsp watero 1 tbsp caraway seed (optional)In a small bowl, stir together ½ cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy. Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 ½ hours. Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and ½ inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tbsp of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

Pita BreadGreeko 1 tbsp sugaro 1 ¼ cups warm water o 3 ½ cups all-purpose flouro ½ tsp salto oilo 2 tsp yeastPut yeast in ¼ cup of the water; add sugar and let stand for 10 minutes. Sift 2 ½ cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water. Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 to 15 minutes, until smooth and no longer sticky. Oil a large boil; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 ½ to 2 hours. Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 ½ inches in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. The circles should be about ¼-inch thick and about 7 inches in diameter. Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place. Preheat oven to 475°. Sprinkle cookie sheets with flour or oil. Place loaves on baking sheets and bake 5 to 10 minutes. If baking sheets are oiled, turn pita loaves to brown both sides. Remove to wire racks to cool.

Roomali RotiIndiao 2 cups bread flouro 1 tsp salto 2 tbsp vegetable oilo ⅔ cup waterIn a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes. Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.

Syrian BreadSyriao 1 ⅛ cups watero 2 tbsp vegetable oilo ½ tsp white sugaro 1 ½ tsp salto 3 cups all-purpose flouro 1 ½ tsp active dry yeastPlace ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Preheat oven to 475 degrees F (245 degrees C). Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest. Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

TalameeSyriao 1 tsp sugaro 4 cups lukewarm watero 1 (.25 oz) envelope active dry yeasto 5 lb all-purpose flouro 1 tsp vegetable oilo 2 tbsp butter, meltedDissolve sugar in about 1 cup of the water. Sprinkle the yeast over the top. Let stand for about 10 minutes, until foamy. In a large bowl, mix together the yeast mixture, water, oil, and about half of the flour until well blended. Gradually mix in the rest of the flour until the dough is stiff enough to take out of the bowl. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, and cover with a cloth. allow to rise in a warm place until doubled in size. This will take 1 to 2 hours. Divide dough into sections about the size of a grapefruit. Form into smooth balls, cover with a cloth, and let rise again for about 30 minutes. On a lightly floured surface, flatten each ball to ½ inch thickness, pressing out with your fingers. Circles should be about 8 inches across. Place on an oiled baking sheet. Let rest for about 10 minutes, or while you preheat the oven. Preheat the oven to 450 degrees F (230 degrees C). Bake rounds until the top is lightly browned, 10 to 12 minutes. Remove from the oven, and brush with melted butter. Repeat with remaining bread.